Funnel Cake

“Chili dogs, funnel cakes, fried bread, majorly greasy pizza, candy apples, ye gods. Evil food smells amazing — which is either proof that there is a Satan or some equivalent out there, or that the Almighty doesn’t actually want everyone to eat organic tofu all the time. I can’t decide.”

― Jim Butcher, Side Jobs: Stories From the Dresden Files

Years ago the Handsome Prince and I waited in line over an hour for a funnel cake.

We finally got our funnel cake and it was time to leave the fair.

I don’t even recall eating a bite of that sugary cake that night.

I don’t think either of us really cared that we had spent the last hour deep in conversation and flirting up a storm.

It had great big strawberries, powdered sugar and a mountain of whipped cream.

I can’t think of funnel cake without thinking about falling in love with My Handsome Prince.

Which makes me smile.

I don’t even like funnel cake much but they are fun to make and have created excellent family memories for us.

You probably have all that you need to make funnel cakes in your pantry already.

In a bowl add:

1/2 Teaspoon Salt

3 Cups Milk

1/2 Sugar

3 3/4 Cup Flour

3 Eggs

1 Tablespoon Baking Powder

Mix well until the batter is smooth and free from most of the lumps.

When the batter is ready, transfer it into a large Ziploc bag.

Pull as much of the air out of the bag as you can and seal it tight.

Set it to the side until the oil is ready.

In a frying pan add:

1/2 inch of oil to the pan

Turn the heat to medium high and allow the oil a few minutes to heat up.

When the oil is hot, grab the Ziploc baggie full of the funnel cake batter.

Tip the batter to one side of the bag and squeeze the remaining batter out of the corner. Using scissors, cut a very small chunk of the corner off.

Funnel Cake gets it’s name from how the cook would use a funnel to pour this sweet batter into the hot oil.

I’m lazy and would rather have one less item to have to wash at the end.

The Ziploc bag trick keeps it far cleaner and easier to manage while cooking.

Pour the desired amount of funnel cake dough in a pattern of your choice, though I would suggest that you make your design starting from the center and work further out.

I made Min a skull shaped funnel cake.

Stop laughing… it wasn’t that bad.

She couldn’t wait to eat it.

In her haste, she managed to flip said funnel cake off the plate and high into the air.

We all stood there watching in awe as the skull shaped funnel cake did a most epic perfect flip…

Right onto the floor.

Min tried to in act the 5 second rule but the funnel cake landed right next to the dog. It was a goner.

Min was bummed.

She did not go funnel cake-less.

It just wasn’t in the snazzy shape of her choice.

Funnel Cake doesn’t take long to fry.

When one side is browned, gently flip over the funnel cake to make sure it gets nicely cooked through.

Prepare a plate with several paper towels to soak up the excess oil as they come out of the pan.

When both sides are fried, remove from pan onto the paper towel lined plate.

Sprinkle with powdered sugar, add a little of your favorite jam on top!